Enjoying a nice piece of challah with a slice of swiss cheese and fresh tomato slices from our garden toms. Was a bit ambitious yesterday and made chocolate almond biscotti and a challah. :) 

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Decided to bake a cake today, along with my weekly rye bread. :)Here is the "Chocolate Double Layer Cake"

And it's Rye Bread day:

And I keep wondering why I've gained 15 lbs. in a year!!! UGH

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Wonderfully Soft White Bread
Original Recipe was from recipezaar.com, but I've tweaked it quite a bit as far as prep/rising/baking. I've been searching endlessly for the "perfect" wonder bread type texture/crumb, and this one is the BOMB. ;)

1 cup tepid water
1 teaspoon salt
3 tablespoons margarine
1 tablespoon honey ( I used buckwheat honey)
3 cups all purpose flour (I used Robin Hood-Best for Bread-Homestyle White) This made a BIG difference in the texture of the bread.
1/4 cup powdered whole milk

This is my fourth challah. I decided to stray from the traditional braid "out of a pan" to braiding first, then letting it rise in the pullman pan today. I am pleased so far. It's hot out of the oven, so I will post the cut picture later this evening. ;)

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My first attempt at using my new KAF pullman loaf pan. The recipe I used was their insert that came with the pan. It's cooling as I type this, so I won't have cut pics till sometime tomorrow.

Bryna
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I've been learning how to bake breads the past month or so (without much luck with the artisan bread types). BUT, today I decided to try my hand at a Challah. Here is the pictures of the results. Needless to say I am extremely happy with this recipe! Great "crust and crumb" on this one! I LOVE Challah, and this one tops any I've had from the bakeries.

and cut: (excuse the darkness)